I wanted a summer cookie to sell and thought a lemon one would be a delicious addition to my bakery, so I got to figuring out a recipe. I used my keto sugar cookie recipe that is great for rolling and cutting out cookie shapes. I wanted something a little easier, so I made it into a log and a slice and bake cookie dough.
These cookies are pretty simple, I start with whipping the butter and sweetener until super light and fluffy. The colder the butter is, the longer you need to whip. I used granular monkfruit/erythritol blend sweetener but swerve or any 1:1 granular sweetener would work fine. I don't recommend allulose much for baking because it tends to burn easily and it can make keto baked goods too soft. You need a sturdy cookie that you can frost.
The flour mix is similar to all my other recipes and is pretty simple. I feel like baked goods just come out better with coconut flour and you don't need a lot so it's very low carb. If you want to use almond flour, you will need 3x as much to get the same dough. Then I've been using unflavored whey protein isolate which I find gives a fluffier texture to our keto baked goods. I believe any good brand of unflavored whey protein will work but I'm scared to experiment because once I used iconic brand for a loaf of bread and it turned out horrible. I don't know if it was just the recipe I found or the protein powder but it was a lot of ingredients that went into the trash. Brands I know that work are perfect keto flavored whey protein isolate powders, quest protein powder flavors, and isopure is my go to brand. I added xanthan gum to this recipe as always because it is essential to all keto baked goods. It is our replacement for the lack of gluten in our keto "flours". It keeps our keto baked goods from crumbling and falling apart.
I have recently noticed many keto ingredients vary in strength and absorbency so I have the ingredients I specifically use listed below. I have noticed recently that xanthan gum is stronger than it used to be, I have bought 3 brands and they were all stronger than when I made my first 3 years of keto recipes. So when I go back and reference an old recipe I have to cut the xanthan gum in half. I use to use Walmart brand and when I repurchased it, it was much stronger. So I bought Anthony's and microingredients brand to compare and they were similar in strength.
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Mixing bowls- https://amzn.to/32ZZclx
Silicon spatulas- https://amzn.to/3u8rQNw
Silicon whisks- https://amzn.to/3ujOMtn
Scale - https://amzn.to/339tsKN
Microplane - https://amzn.to/2R8uBQe
Lemon Juicer- https://amzn.to/4a4W8Wq
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Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)
So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag (cheapest I use)
Granular monkfruit- https://amzn.to/3u7ebGd
Lakanto powdered monkfruit- https://amzn.to/3eHaz7u
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Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9
Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)
Xanthan Gum -https://amzn.to/3VAmhWQ
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Low Carb Lemon Sugar Cookie Recipe
4 oz. Salted Butter (1/2 Cup, 112 g) (softened)
96 g Granular 1:1 Sweetener (1/2 Cup)
1 Egg (room temp)
Zest of Half a Lemon (zest other half into a small bowl for the frosting if using)
1 Tbs. Lemon Juice
1 tsp. Lemon Extract
80 g Unflavored Whey Protein Isolate (approximately 1 Cup)
30 g Coconut Flour (1/4 Cup)
1/2 tsp. Xanthan Gum or 1/4 tsp. Anthony's Xanthan Gum which is stronger than others I have used
1/2 tsp. Baking Powder
1/2 tsp. Salt (if using unsalted butter)
Instructions:
Using a hand mixer or the paddle attachment on a stand mixer, beat the room temperature butter, lemon zest and sweetener until light and fluffy, about 5 minutes, scraping down several times to evenly whip
While that whips, measure, sift and whisk all dry ingredients together and juice the lemon, making sure to have 2 Tbs. total, if making a glaze for the cookies
Add in 1 Tbs. of lemon juice and 1 tsp. lemon extract into the butter and sweetener and whip until the sweetener is mostly dissolved
Add in the one room temperature egg to the whipped butter and sweetener and beat until fully combined
Add in all dry ingredients at once and mix until fully combined, scraping down several times
Roll the dough into a rough log and place on plastic wrap
Roll the log until it is even and about 6 inched long and 2 1/4 inches in diameter
Chill for at least 2 hours or over night, roll at the 1 hour mark if you don't want a flat spot in the log
Preheat oven to 350 degrees, and get 2 half sheet trays lined with parchment paper
Once oven is preheated, slice the log into 16-18 slice, place 1+1/2 inches apart on the parchment paper, place other tray in the fridge while the first one bakes
Bake for 6-11 minutes turning half way though to make sure they don't brown too much on one side, they should be pale but dry looking on the top and just getting golden around the edges, if you like crispier cookies you can bake them longer
Pull and let cool, enjoy as is or make a glaze for the top
Keto Lemon Glaze
1 Tbs. Fresh Lemon Juice (to taste)
Zest of half a lemon
90-120g/3/4 Cup-1 Cup Powdered Sweetener (I use so nourished brand)
2-4 Tbs. Low Carb Milk of choice (I use so delicious unsweetened coconut milk)
Instructions:
In the bowl with the lemon zest add 1 Tbs. fresh lemon juice or more if you would like, there is 1 carb per teaspoon of lemon juice though
Weigh or measure the powdered sweetener into the bowl then add the low carb milk a little at a time until a thick glaze is formed that won't run off your cookie
Let set for an hour at room temp to harden or can place in the fridge for 10-20 minutes to harden the top
Can be stored in the refrigerator for weeks of on the counter for 1 week, can also freeze and thaw on the counter and enjoy, they get very soft and almost melt in your mouth after freezing
Macros: 3 of 18 cookies
220 Calories
17g Fat
35g Total Carbs
2g Fiber
31g Sugar Alcohol
2g Net Carbs
14g Protein
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